- 1 cups assorted baby greens (spring mix, Romaine, spinach, arugula, etc.)
- 1 Tbsp. coconut oil
- 1 green onion, finely chopped
- 2 teaspoons ketchup
- 2 eggs
1.) Make 1 bed of greens and set aside.
2.) Heat the coconut oil in a large nonstick skillet over medium and
add the shallots. Cook for 2–3 minutes or until softened. Add the
ketchup and stir constantly for about 10 seconds. Pour the
mixture over the greens.
3.) Return the pan to the burner and crack eggs carefully into the
pan. Cook to desired doneness, flipping once. Place 2 fried eggs
carefully over the top of plate of greens.